Don't let your dough fall flat!
), the wrong type of yeast can spell certain death for bread. For the best results in a yeast-raised dough, it pays to understand what a recipe means when it calls for a specific type of yeast, and what the implications may be when you use a different kind.Dry yeast comes in two forms: active and instant."Active" describes any dry yeast that needs to beinstant
you open the package. Instant yeast is an ingredient of its own, as well as a category that can include specialized products, like RapidRise or bread machine yeast. It sounds confusing at first, but just think of a product like yogurt—a distinct ingredient that also includes specialties like Greek yogurt, flavored yogurt, or even frozen yogurt.
Because the language used to describe yeast is not regulated, brands are free to employ these terms however they like, leading to a great deal of confusion for consumers and professionals alike. After five years of active recipe development for my cookbook, , and two years of daily feedback from readers on Serious Eats, I've seen crystal-clear patterns of success and failure, which I've used to develop my own"best practices" for each type of dry yeast.
This information may contradict what you've read elsewhere , but it's a road-tested guide that will help bakers avoid trouble in yeast-raised doughs.As the name suggests, active dry yeast must be"activated" by dissolving the granules in warm water, according to the package directions.
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